The question then becomes at what ‘dose’ is the listed heat level of a sauce calculated? If the tip of a tooth pick is a serving size when taste testing, is that the level that is written on the bottle? I would assume that a standard volume of sauce is required to lab test to ensure that all sauces are treated the same.? Thanks for the mice reports though
I would love for these podcast to become available on iTunes. That is how I normally listen to other podcast. It would be a lot easier for me to listen to them via a subscription feed.
Hi Todd. We have plans to set up iTunes in the future, so please stay with us as we develop the podcast project. Thanks for listening!
